Profiterole

Prepare dough for profiterols. To do this, put 40 g of oil, salt, bring to a boil, mix so that the oil melts completely. Pour the sifted flour into, stirring constantly, in a thin trickle and, without stopping stirring, boil for a couple of minutes. Remove from the heat, cool a little, add one at a time raw eggs and mix the dough well until smooth. Lightly grease the baking sheet with the remaining butter to make it almost dry, and release the dough from the pastry bag at some distance from each other in the form of small balls. Put in an oven warmed to 180 ° C and bake profiterols for 30-40 minutes without opening the oven. The ready-made profiteroles are pierced with a knife in the middle, filled with a filling using a pastry bag, put the profiteroles in the oven again and bake for another 1-2 minutes. For the filling: boil the chicken, separate the meat from the bones, pass through a meat grinder with a frequent lattice and knock it out, adding milk, egg yolk, salt; then wipe the mass through a sieve.